What vegetable is one of the healthiest, most versatile vegetables in the world and comes in white, orange, purple and green? If you guessed cauliflower, you are correct! This amazing vegetable is used in almost every type of cuisine in the world. It can be mashed like potatoes, used like rice, made into pizza crust, steaks, buffalo wings, “cheese” sauce, eaten raw, cooked, pickled and the list goes on and on!
Cauliflower originated in the Mediterranean or Asia Minor region around 500 to 400 B.C., arrived in Europe around the end of the 15th century and is believed to have come to the U.S. in the mid-16th century. Originating from a type of wild cabbage, it’s a cruciferous vegetable in the same family as broccoli, kale, kohlrabi and Brussels sprouts. The immature flower head of the plant is picked when it is tender and at its peak of flavor. There are over 100 varieties found throughout the world, and over 80 of them are grown in the U.S.
One cup of cauliflower has 25 calories per serving, 2 grams of protein and is 90 percent water, raw or cooked. It is a good source of fiber, Vitamin K, calcium, potassium, folate, and has more than 75 percent of your daily recommended dose of Vitamin C in one serving. It has a high supply of phytonutrients, high levels of anti-inflammatory compounds, and recent research has linked it to helping prevent chronic diseases — including cardiovascular diseases, diabetes, neurodegenerative disorders, various kinds of cancer — preserves eye health, aids in digestion and even helps prevent weight gain, just to mention a few.
Although cauliflower does contain some protein as most vegetables do, it’s considered a carbohydrate since it’s a plant-derived food. However, the carbs are relatively low, considering its high-fiber content, so it’s an excellent choice for people wanting to limit their intake of both calories and carbohydrates.
